Tambade-Bee Keerlu Bikkanda ghalnu Koddel (Red Bean Bamboo Shoots Jackfruit Seeds Curry seasoned with Garlic).

"Tambade-Bee Keerlu Bikkanda ghalnu Koddel (Red Bean Bamboo Shoots Jackfruit Seeds Curry seasoned with Garlic)" ... this is one of our favourite curry at home especially when served with Red Boiled Rice ... Yummilicious ....

** Once again my favorite curry which needs no introduction as I have posted this dish many a times each with different combinations. This one too is on the same lines as the seasoning is the same ie. Garlic seasoning another favorite in my family. But for people who want to avoid garlic can always season it with Mustard Seeds and Curry leaves. I prepare this curry at least once in a month as we simple love it. I must mention here that these are light colored red bean unlike the dark colored rajma. Also this cooks in a few whistles unlike rajma and is soft and tasty especially when the curry is seasoned with garlic you just can't help but eat a few more morsels of it with rice combination. 

** I always brine bamboo shoots/ Keerlu which falls in handy to be added on in preparation of curries throughout the year. I have made a post of method of brine of bamboo shoots to which I am sharing a common link at the bottom of this recipe, just browse through for all the information and tips. Again, I always freeze and store bikkand/ jackfruit seeds to be added for curries which again lasts for more than 6-8 months. The freezing method is given in detail to which also I am sharing a link at the bottom of this recipe. Well, you can add bikkand and bamboo shoots fresh when in season and prepare the dishes too. Do try out various options and enjoy our GSB Konkani Saraswath Cuisine.

** Here is my recipe for "Tambade-Bee Keerlu Bikkanda ghalnu Koddel (Red Bean Bamboo Shoots Jackfruit Seeds Curry seasoned with Garlic)" ... which I learnt to prepare from my Amma ...

** Soak 2 cups of Tambade Bee (Red Bean/ Rajma) overnight or for 8-10 hours in plenty of water. Wash, rinse well and put in pressure cooker with water say an inch above the level of the bean and pressure cook to 1-2 whistles on medium heat. Remove from heat and allow pressure in the cooker to fall on itself, when able to open do so, check if cooked if not pressure cook to another whistle of till done. When cooked and done remove and add it into a thick bottomed vessel and keep it aside ready.

** Wash and add in 8-10, 2.5 inch length x 1 inch width pieces of Brined/ fresh Bamboo shoots/ Keerlu in a pressure cooker, add in a cup of water (you can add the strained cooked beans water too) and pressure cook to 2-3 whistles on medium heat. Let the pressure in the cooker drop on its own. Once you are able to remove the pressure cooker lid remove and add in the cooked bamboo shoot pieces to the red beans in the vessel.

** Note : All tips of using/ brine method for keerlu/ bamboo shoots have been blogged elsewhere, so also the method of freezing bikkanda/ jackfruit seeds. I am sharing a link to both of them at the bottom of this recipe.

** Just wash and soak about 10-12 frozen bikkanda/ Jackfruit seeds for 10 minutes in water. Crush each bikkand/ jackfruit seed with a heavy weight, there should be visible cracks when doing so. Now peel off the outer skin and put it into the pressure cooker along with some water, here too you can use the cooked bean water itself as it curtails using excess water in the curry and pressure cook to 2-3 whistles.  Once you are able to remove the pressure cooker lid remove and add in the cooked bikkanda to red bean and bamboo shoot pieces in the vessel and keep them all together aside.

** Masala to be Ground : Add 1 heaped cup of freshly grated coconut (soyi/ nariyal) into a mixer grinder along with 8-10 red kashmiri chillies (byadgi mirchi/ kumte mirchi) and a small marble sized ball of tamarind (chinchama/ imly) and grind to a very fine paste with water. Here too again you can grind the masala with the cooked bean water, which is what most of us do for the very reason of not using excess water. 

** Note : You can always add in any sour/ tart tasted veggie veggie to the curry, like bimbul (tree sorrel fruit), ambado (hogplum) or karmbala (starfruit) which is usually done in towns as these are available in plenty there, also some are seasonal. In case you have access and want to add them then please do not add tamarind while grinding the masala. Just wash, cut and add them on to the curry while boiling. 

** Add the ground paste to the cooked red beans- bikkand and keerlu in the vessel, along with salt (namak/ meeta) to taste and mix well. Check out the consistency of the gravy and add in more water as is required to bring to a thick textured curry. Do not add excess water initially as you can always check and add on later too. Bring to a boil on medium heat, stirring in between to avoid it getting burnt. Once it boils for 2-3 minutes, lower the heat and let it simmer for few minutes while we prepare seasoning.

** For Tempering/ Seasoning/ Pannaka : Heat 1 tblsp of oil (tel/ tela) in a small pan, when hot add in 10-12 peeled and slightly crushed garlic (losun/ lehsun) cloves (with or without skin as is your preference) and fry till they are evenly lightly browned in colour. Remove and pour this over the simmering curry. Mix well, remove from fire, cover and keep this aside for a good 15-20 minutes, for the flavors to be infused into the curry.

**  "Tambade-Bee Keerlu Bikkanda ghalnu Koddel (Red Bean Bamboo Shoots Jackfruit Seeds Curry seasoned with Garlic)" is done and ready to be served. This is a delicious aromatic dish that is best served with rice for lunch of dinner. We GSB Konkani Saraswats love to relish the same with Red Boiled rice/ Ukde SheetHa. However, you can relish the same with roti/ paratha in which case keep the curry slightly thicker in texture. Do try out this recipe and enjoy with your family and friends, you can also serve it with mildly flavored rice / pulav too, tastes awesome.

** Check out the links shared below in leisure and browse through them for more information. Do try out the dishes as and when possible. Do not forget to drop in a comment of feedback as possible as it helps me in doing that much more. Thank you ....

** For "Koddel recipes" .....
https://gayathrifoodbytes.blogspot.com/search?q=koddel
** For "Recipes with Bikkanda/ Jackfruit Seeds" .....
https://gayathrifoodbytes.blogspot.com/search?q=bikkanda

** For “Recipes with Keerlu/ Bamboo Shoots” .....
https://gayathrifoodbytes.blogspot.com/search?q=bamboo+shoot
** For “Method of Freezing Jackfruit/ Bikkanda” ....
https://gayathrifoodbytes.blogspot.com/2014/12/frozen-jackfruit-seeds.html
** For “Method of Brine Bamboo Shoots/ Keerlu” ....

https://gayathrifoodbytes.blogspot.com/2016/08/all-about-tender-editble-bamboo-shoots.html#more